Mafaldine with asparagus, almonds and mint

Ingredients for 4 servings:

• 400 g pasta (mafaldine) or tagliatelle
• 500 g asparagus, green
• 70 g almond(s), peeled
• 15 mint leaves, fresh
• 1 garlic clove(s)
• salt and pepper
• 2 tbsp olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Mafaldine con asparagi, mandorle e menta – delicious and vegan

Roast the almonds in the oven at 160°C for 20 minutes, then roughly chop. Heat the olive oil. Fry the crushed garlic clove in it for a few minutes, then remove it. Meanwhile, wash the asparagus, cut it into 5cm pieces, and fry them in the flavored oil until tender. Meanwhile, cook the pasta in plenty of salted water according to the package instructions. Add the almonds and mint leaves to the asparagus in the pan. Drain the cooked pasta, add it, and mix everything well. To serve, drizzle with a little olive oil and grind pepper over it. Non-vegans can also grate a few shavings of Pecorino or Parmesan cheese over the top.